1/2 cup soft breadcrumbs
8 ounces angel hair pasta -- uncooked
1 tablespoon olive oil -- for vegetables
1 teaspoon olive oil -- for scallops
1/2 cup chopped fresh parsley -- divided
1 clove garlic -- minced
1 teaspoon dried whole basil
1/2 teaspoon dried whole oregano
1/4 teaspoon salt
1 tablespoon all-purpose flour
1/4 teaspoon pepper
8 ounces clam juice -- (1 bottle)
1 pound fresh sea scallops cut into 1/2-inch pieces

Place breadcrumbs on a baking sheet. Bake at 375 deg for 5 minutes or until golden brown; set aside.

8 slices OSCAR MAYER Bacon
8 large sea scallops (1 lb.)
1/2 cup KRAFT Original Barbecue Sauce
1/4 tsp. freshly ground black pepper

Heat grill to medium-high heat.

Place bacon on paper towel-covered microwaveable plate. Microwave on HIGH 2-1/2 min. or just until bacon starts to cook but is not crisp. Cool slightly.

Wrap 1 bacon slice around each scallop. Thread 2 scallops onto each of 4 skewers.

Grill 7 to 8 min. or until scallops are done and bacon is crisp, turning frequently and brushing with barbecue sauce. Transfer to platter; sprinkle with pepper.

Kraft Kitchens Tips

1 lb sea scallops, patted dry
1 lb pappardelle pasta
1 tablespoon olive oil
1/2 tablespoon unsalted butter
1 teaspoon sea salt, plus 1/2 teaspoon
2 cups mixed chanterelle mushrooms, oyster, trumpet, mushrooms, thinly sliced
3 garlic cloves, thinly sliced
1/2 teaspoon crushed red pepper flakes
1/2 teaspoon freshly cracked black pepper, plus more for serving
3 cups arugula
2 tablespoons white truffle oil
2 ounces best quality Parmesan cheese, shaved

Bring a large pot of water to a boil over medium heat and add 1 teaspoon of salt.